Pressure cooker Preparation:• Mix together in a bowl the black pepper, garlic powder, onion powder, smoked paprika, dry mustard and kosher salt. Mix well. Rub the outside of the pork butt.• Heat the pressure cooker on med- high heat with the lid off. Add the 2 tablespoons of olive oil and sear the pork on all sides until brown.• Now take out the pork and set aside. Add the beer, water and scrape the bottom of the cooker with a wooden spoon. *This will keep the bottom from burning and will add more flavor.• Insert a steam basket or grid in the bottom of the pressure cooker. *This prevents the pork from burning and help the steam circulate.• Place pork in the cooker and seal the lid. Heat the cooker on med-high heat until you hear the steam releasing from the top of the cooker (it will make a whistling sound). Push down on the pressure valve for 2-3 seconds to release steam and reduce the heat to low. Cook for 90 minutes. You may have to release steam several times throughout the cooking process.• After the 90 minutes pull the cooker off of the stove and it let cool for 10 minutes.• Release the remaining steam, if any, then open the lid. Pull out the pork and place into a clean bowl. With two forks shred the cooked pork. Reserve the leftover liquid. Add the apple cider vinegar, ketchup, brown sugar and mix well. Bring to a boil then reduce to a simmer. Reduce the liquid by half.• Pour the reduced liquid over the shredded pork and mix well. Adjust seasoning with salt and pepper.

Crockpot Preparation:

• Mix together in a bowl the black pepper, garlic powder, onion powder, smoked paprika, dry mustard and kosher salt. Mix well. Rub the outside of the pork butt.• Heat a medium frying pan on med-high heat. Add the 2 tablespoons of olive oil and sear the pork on all sides until brown.• Now take out the pork and set aside. Add the beer, water and bring to a simmer. Scrape the bottom of the pan with a wooden spoon. Pour all the liquid in the crockpot.• Also add pork into the crockpot and cover with the lid. Turn the heat to low and cook for 12 hours or until tender.• Pull out the pork and place into a clean bowl. With two forks shred the cooked pork. Reserve the leftover liquid. In a frying pan add the reserved liquid and the apple cider vinegar, ketchup, brown sugar and mix well. Bring to a boil then reduce to a simmer. Reduce the liquid by half.• Pour the reduced liquid over the shredded pork and mix well. Adjust seasoning with salt and pepper.

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